pita chip salad;
A blend of romaine, baby arugula, and raddichio lettuces make a bed for tomatoes, olives, cucumbers and fresh dill. Top with crunchy pita chips and a parmesan honey mustard dressing for a zing!
Servings: 6
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Ingredients
pita chip salad;
- 1 romaine heart finely chopped (about 2 cups)
- 8 oz baby arugula finely chopped (about 2 cups)
- ½ small head radicchio finely chopped (about ½ cups)
- 1 cup cherry tomatoes quartered
- ¾ cup pitted mild green olives such as Cerignola or Castelvetrano, coarsely chopped
- 2 cucumbers mini Persians are best, diced (about 1 heaping cup)
- 1 Tbsp chopped fresh dill
- Kosher salt and freshly ground black pepper
- 2 cups pita chips lightly crushed
lemon parmesan honey mustard;
- 2 tsp Dijon mustard
- 2 Tbsp white wine vinegar
- 1 lemon (zest & juice)
- 1½ tsp honey
- 1 small shallot minced
- ¼ cup olive oil
- ⅓ cup parmesan cheese freshly grated
Instructions
pita chip salad;
- Roughly chop the lettuces: 1 romaine heart (about 4 cups) , 2 oz baby arugula (roughly ½ cup), and ½ head of small raddiccio lettuce (roughly ½ cup). Toss together in a large bowl.
- Quarter 1 cup cherry tomatoes, roughly chop ¾ cup pitted green olives, and dice 2 mini cucumbers. Add all ingredients to the bowl and toss with the lettuce.
- Take fresh dill and strip the dill leaves and discard the stems. Roughly chop until fragrant, then add to the bowl and toss everything together. Season with salt and pepper.
- Crush 2 cups pita chips, I recommend only adding them to the salad immediately before serving so as not to become soggy.
lemon parmesan honey mustard;
- In a small bowl add all ingredients and whisk together until combined. Pour dressing over the salad and toss, then add pita chips before serving.
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